Friday, March 27, 2015

Fitness Friday: Workout Schedule

Things have been crazy busy for me lately, so this post is going to be pretty short and sweet.  In fact, I have so much going on with the wedding planning, doing graphics for my professional organization, work, traveling, and life in general, that you may notice my posts aren't as recipe heavy or long.  I don't want to completely fall off the face of the earth for the next month and a half, but I definitely don't have a lot of time to write about food.  That's ok, though.  It will come back.

In the meantime, even though I've been busy, I've been working out like a beast!  Here's what my current schedule looks like:

Monday:  1 1/2 hour long Power Yoga

Tuesday: DOUBLE WORKOUT!  Zumba + Body Pump

Wednesday: Rest Day (do stuff around the house after work)

Thursday:  Advanced yoga

Friday:  Rest Day

Saturday: 1 hour Power Yoga

Sunday:  Climb Pinnacle Mountain

This is definitely a best case scenario kind of schedule, because I've been traveling a lot on the weekends.  My goal next week is to add a 30 minute treadmill or outside walk to the mornings.  I'm pretty terrible at getting out of bed before I have to.  I'm loving working body pump into the rotation.  I KNOW I need to lift more weights.  I would like to get the weight lifting up to 2 days a week.

What's your workout schedule?  Do you mix it up every week?  Leave me a comment!

Thursday, March 26, 2015

Eat Yo Greens!

This is part recap post, part motivational post.  I have found lately that if I try to get greens in almost every meal, I feel great!  I have been having huge salads and sides of kale with dinner, and it really helps give me the nutrition I need.

Here are my favorite green fruits and veggies to pile into my meals:


Cucumbers are full of vitamins and water, and they make a great addition to any salad.  Pictured above is a chickpea salad sandwich with a Greek pasta salad.


I love peas!  I like to eat them plain and I like to eat them in dishes.  This is a quick curry I made with peas, chickpeas, and bonus green items: cilantro and jalapenos.


If you don't like broccoli, I don't understand you.  I got this particular head at the Hillcrest Farmer's Market, and it went great with BBQ tofu and roasted potatoes.


Ok, so I eat jalapenos so much that they can't just be a bonus veggie.  I love chopping them up and putting this spicy pepper in my salads and sandwiches.  It gives heat and flavor to even the most simple lunch.


We go through a huge tub of organic spinach ever week, and it's probably because I put fist fulls in my smoothies.  I also put these yummy leaves on my sandwiches, like this roasted tofu lunch.


Oh man, I love these little cabbages.  Josh is not a fan when I cook them, but they're too tasty to quit.  I put a teeny bit of coconut oil in a pan, throw in these babies, then cover them and steam for 5-10 minutes.  They come out perfect!


Romaine is my go-to lettuce of choice when I'm making salads.  It's hearty and stands up to the mountain of toppings I often throw into my lunch.


I throw handfuls of raw pumpkin seeds on most things I eat.  They're incredible, and they give a nice crunch to most dishes.  If you look hard enough, you can spy some green grapes in this salad, too.


Last but not least is avocado.  It can turn a regular piece of bread into the most delicious or a regular salad into something truly special.  I usually buy a couple when we go grocery shopping, but I don't buy them ever week because they're all I would eat.

What are your favorite green fruits and veggies?  Do you try to get one in every meal?  Leave me a comment!

Wednesday, March 25, 2015

Juicing with That's So Raw

There is exciting news coming out of the kitchen at That's So Raw!  Recently, the acquired the Little Rock business Garden Press, which has been bringing amazing life elixirs to the area for quite awhile.  In fact, Garden Press inspired the ladies of That's So Raw to get their business off the ground.   It's a great melding of brands!  I can't wait to hit the farmer's market and get some fresh juice!  So glad it's spring.

Recently, my write up on That's So Raw's new space came out on Eat Arkansas, but I wanted to share more pictures from the shoot with you guys.  This space is just the beginning, and I know as people come out to try all the amazing dishes, the business will grow.  The food is too good!

I haven't had a chance to go back out to That's So Raw since my first visit, but I'm sure I'll be back.  I also look forward to hitting them up at the Bernice Garden Farmer's Market.

If you want to know more about those delicious dishes, check out my article!  Follow That's So Raw on Facebook for updates on menu and market visits.

Do you try to eat raw for any meals?  What's your favorite dish?  Leave me a message!

Don't forget to enter the Yoga Veggie Giveaway!  It ends Friday!

Tuesday, March 24, 2015

Coffee Kick Smoothie

You guys seemed to really like the Thin Mint smoothie, and today, I have another one for you!  This is another coffee base smoothie with really simple ingredients.

Coffee Kick Smoothie


  • 4 ice cubes frozen coffee
  • 1 scoop vanilla protein powder (optional)
  • 1 tbs cacao powder
  • 1 tbs maca powder
  • 1/2 frozen banana
  • 1 tbs almond butter
  • 2 pitted dates, soaked in water for 10 minutes
  • water from date soaking
  • 1 cup almond milk

If you're like me, you might make a huge mess when you freeze your coffee in ice cube trays.  Be careful with that!  Our trays have cracks in them, so the coffee went everywhere.

I made a double batch and served it up for mine and Josh's breakfast on a Saturday morning.  It will give you tons of energy and a little caffeine kick!

Do you drink coffee?  Do you put coffee in your smoothies?  Leave me a comment!

Monday, March 23, 2015

Osceola Weekend Recap

This weekend, my sister, her beau, and I headed to my parents' house in Osceola.  My mom and I had some wedding shopping to do on Saturday, and the rest of the time we hung out and ate great food.  I've posted tons about their amazing cooking before, but here's a recap of the great stuff we had this weekend.

We got to Osceola around 8 at night, and after a 3 hour drive, we were all hungry.  My mom had a simple and delicious dinner waiting for us.  She wanted to keep it light and easy, so she grabbed some gnocchi and served it with a simple tomato sauce (which I then covered in cashew cream, more on that later) and a fresh salad, steamed asparagus, and seed bread and olive oil.  Heaven!

The next day, she and I headed to Jonesboro in search of wedding shoes and whatever else we might need for the big day.  I had no luck in the shoe department, but we did find a great lunch at Hiro.

Mom and I just got stuff and split it.  I love seaweed salad, but she wasn't as much of a fan.  Overall, everything was really tasty and fresh!

We got home and hung out in the hot tub most of the afternoon.  When we came in, it was time to make pizza!  I made up a bunch of cashew cream from my mac n cheese recipe, which was the base for my pizza.  I topped the pie with sauteed brussels and pine nuts, asparagus, tomato slices, green onions, spinach and basil.  It was a HUGE hit with everyone.

My dad is a pizza crust making master.  He spent all morning getting everything ready, and the crust was out of this world.  I think the secret is repeated brushing with olive oil!

I sent my dad this rocking pizza cutter for his birthday a few weeks ago, which was kind of me saying "MAKE ME PIZZA!"  It worked great, though, and he likes it.  It even handled the huge deep dish pizza he made for the meat eaters.

Sunday morning, I got up and helped my parents prep brunch.  I made the above fruit salad, which just had a little lemon juice drizzled on top.  I chopped all these amazing veggies and made a saute to go with the homemade English muffins that my dad made the day before.  I walked in the house from shopping with my mom, saw a griddle covered in semolina, and exclaimed, "OMG, ARE THERE ENGLISH MUFFINS?!"  My dad knows they are my favorite.

I topped my muffin with avocado, veggies, spinach, cashew cream mixed with sriracha, and a big fat tomato.  My parents always keep vegan sausage patties in the house for me, so I had those on the side with some hash browns.  Yes, brunch is served.

My parents sure know how to do food right.  I miss them already, but we'll all be together soon at the wedding.  Yay!

What do you cook when you see your family?  Leave me a comment!

Friday, March 20, 2015

Thin Mint Smoothie

On this beautiful Friday, I bring you happiness in a cup.  This smoothie is rich, minty, and full of caffeine!  If you don't drink coffee, decaf or regular, then you can swap it out for a little more almond milk and cacao powder.

In case you guys didn't know, thin mints are VEGAN now.  So, step 1 is to hunt down a girl scout and buy all her thin mints, step 2 is to blend up this delicious smoothie.

Sub the protein powder for your favorite brand, but I'm definitely enjoying the new Vega formula (no affiliation, just like their stuff.)  If you're not into protein powder, maybe throw in your favorite vegan vanilla ice cream, now you have a milkshake, and you're welcome.

I found that two cookies do the trick, but you can add more if you feel like it.  The cookies are minty, so the overall smoothie has a subtle mint flavor.

I suppose this is still more of a milkshake than a healthy smoothie, but treat yo' self!

Have you ever made a smoothie with cookies?  Have you tried the new vegan thin mints?  Leave me a comment!